I realize that the holidays of television specials are not, for most people, the holidays of reality. Travel is stressful; family is complicated; people have magazine expectations for non-magazine life, and those magazine expectations tend to hurt when they’re crushed.
One of the best and worst parts about family is that you don’t get to pick who they are – you don’t get to pick parents who are super interested in your life or siblings who like all the things you do.
You don’t get to pick aunts and uncles who know you’re vegan or gluten-free and are willing to accommodate that when you share your annual Thanksgiving meal.
You might see a salad like this one at the end of November and think you want to add it to the holiday meal, but you’re not allowed to help; you might see a salad like this one and wish someone else would make it, but you’re the one already managing the long list.
Going into the holiday season, for many people, confronts feelings you probably don’t want to have, and so sometimes you think it might be easier to stay home, or at least to tell the other people to; I know.
But here’s the thing, from those relationships which you didn’t pick, you also get this – proof you are not in control.
In this world where we can tweak our Facebook profiles and decide our Twitter content, where some of us are on our laptops and iPhones so often we find ourselves, in offline conversations, wanting to mute something boring someone says, seeing the fact that we’re not the kings and queens of our own little kingdoms is good.
You don’t have to be at a difficult holiday party or an awkward family get-together to realize you are not the center of the known world, but it is a place that shows it.
When you’re a guest in someone else’s home, when someone else is the guest in yours, you have to stretch a little and give a little and not do everything exactly your way, and this is terrible and this is wonderful, and this is the holidays, and this is life.
The older I get, the more I start to think that the difficult parts of life against which we have our joys and happinesses are, in the end, joys and happinesses in themselves.
Not getting the house or the spouse or the job or the family we want hurts; it has to. We need the hurt, to reveal us to ourselves and to contrast other beauties we’d forget to stop and see.
I’ve spent a lot of Thanksgivings giving thanks for where I see beauty. This year I’m also thankful for where I don’t, thankful for how those hard things break me and change me and show me myself, thankful for how they magnify the sweet things around which they come.Print
This delicious autumn inspired salad includes a bosc pear, currant and hazelnut mixture spread over delicate leafy greens.
- 1/2 cup whole raw hazelnuts
- 2 tablespoons fresh lemon juice (from about half a lemon)
- 1 tablespoon olive oil
- Pinch of coarse salt
- 2 cups roughly chopped arugula/mizuna greens
- 1 Bosc pears (sliced)
- 1/4 cup dried currants
To Roast Hazelnuts:
- Roast whole hazelnuts at 350°F for 10 minutes. Allow to cool completely, and rub the skins off after cooling. Pulse in the food processor to chop finely (but don’t overdue it or you will wind up with dust!) and measure out 1/4 cup.
To Make Salad:
- Whisk together lemon juice, olive oil, and salt in a small bowl to make the dressing. Taste on a piece of arugula and add more oil, lemon juice, or salt as desired. Combine all ingredients with the dressing in a large salad bowl immediately before serving, tossing well.
- Category: Veggies
- Method: No-Cook
- Cuisine: Salad
Keywords: pear salad
A word about the greens in this recipe: Our meals tend to revolve around whatever our farmer hands out each Monday afternoon, and last week he gave an arugula/mizuna mix. Any similar delicate and/or peppery greens would do – whatever your favorite salad blend might be.
And you can also substitute the type of pears that you use – also long as they aren’t over ripe.
What about you? Did you make and love this as much as we did? Let us know you thoughts in the comments below!
And if salad is your thing, be sure to check out some of these tasty fall variations:
- Autumn Apple and Radicchio
- A Fancy Beet, Goat Cheese, and Orange
- Roasted Sweet Potato, Corn, and Black Bean with Spicy Miso Dressing
Photos by Shanna Mallon, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 23rd, 2013. Last updated: February 5, 2019 at 21:20 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.